When is the best time for bullfrogs to eat?
Generally, it is best to eat in late summer and early autumn. If you want to eat bullfrogs, you'd better choose August and September.
At this time, the meat of bullfrog is very delicious. Bullfrog first grew in the Rocky Mountains in North America, and later it was introduced to China, with many varieties.
The practice of griddle bullfrog
Materials: 3 bullfrogs, white onion 1 root, green garlic 100g, 50g dried pepper, 4 fresh peppers, 20g ginger and garlic cloves 10.
Ingredients: cooking wine and fermented grains 1 spoon (1 5ml), sugar and fennel1teaspoon (5g), salt 1/2, teaspoon 3g, Yongchuan douchi (10g) and fermented glutinous rice.
Steps:
1. After the bullfrog is bought back, please ask the store to slaughter and peel it, cut it into large pieces after washing, and marinate it with salt and cooking wine for 20 minutes.
2. Wash the green garlic and cut it into appropriate oblique slices. Peel the white onion and cut it into filaments. Cut fresh peppers into small pieces. Ginger is minced.
3. Heat the oil in the pot with medium fire, dip a little dry starch on the surface of the pickled bullfrog block, fry it in oil until the surface is slightly yellow, and take out and drain the oil for later use.
4. Leave 1 tbsp oil in the wok, heat it to 50% heat over medium heat, add Yongchuan Douchi and Pixian watercress to stir-fry red oil, and add star anise, fennel, pepper, dried pepper, garlic cloves and Jiang Mo to stir-fry until fragrant.
5. Put the fried bullfrog blocks into a wok and stir fry for a while, then add the fermented grains, sugar and pepper slices and stir fry for 3 minutes.
6. Take another wok, pour a little base oil, heat it to 60% over medium heat, add shredded onion and sliced green garlic and stir-fry for a while, then take it out immediately, put it in a preheated wok, put the fried bullfrog in the wok, and even serve with fire.
Nutritional value of bullfrog
1, bullfrog is rich in nutritional value and delicious. Every 100g frog meat contains protein 19 and 9g, and fat 0 and 3g. It is a nutritious food with high protein, low fat and low cholesterol. No matter how you eat it, you won't get fat, so it is loved by people.
2. Bullfrog also has the effect of nourishing and detoxifying. In addition to female friends who want to make beauty, other people with poor digestive function or hyperacidity and weak constitution can also be used to nourish the body, especially children, pregnant women and parturients.
3. Besides protein, bullfrog also contains many vitamins and trace elements. It can promote the human body to be full of qi and blood, full of energy, nourish yin and strengthen yang, and has the effects of nourishing the heart, calming the nerves and invigorating qi. It is an excellent food for people who need to recuperate after illness.
4. The viscera and offal of bullfrog are rich in protein, which produces compound amino acids after hydrolysis. Among them, arginine and lysine are high in content, which is a good food additive and tonic. Hydrolyzed compound amino acids are used in medicine and cosmetics industry after separation and purification.
Is the skin of bullfrog edible?
The skin of bullfrog is edible. Rinse the bullfrog skin with boiling water, wash off the sticky impurities on the surface, and then cook it thoroughly.
But in general, we don't recommend eating bullfrog skin, because there are many parasites in the bullfrog belt, which can easily lead to some diseases if it is not handled properly. If you don't want to waste it, you can keep the bullfrog skin for medicine.